Sofrito-Braised Pork Shoulder with Fried Plantains
Tender pork shoulder simmered in a fragrant sofrito base, paired with caramelized plantains for a comforting meal. This puerto rican-inspired one pot ready in about 160 minutes pairs tablespoons olive oil, large, finely chopped onion, green, finely chopped bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds, trimmed and cut into 1-inch cubes pork shoulder
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 1 green, finely chopped bell pepper
- 3 cloves, minced garlic
- 1/4 cup tomato paste
- 1/4 cup white wine
- 1 cup chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 2, peeled and sliced into 1/2-inch thick rounds ripe plantains
- 2 tablespoons vegetable oil
Instructions
- Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Season pork cubes with salt and pepper, then brown on all sides (about 5 minutes total), removing pork as it browns.
- Step 2: Add onion, bell pepper, and garlic to the pot, sautéing for 5 minutes until softened. Stir in tomato paste and cook for 1 minute.
- Step 3: Return pork to the pot, add white wine, scraping up browned bits. Add chicken broth, bay leaves, thyme, cumin, and season with salt and pepper. Bring to a simmer, cover, and reduce heat to low. Simmer for 2 hours until pork is tender.
- Step 4: While pork simmers, heat vegetable oil in a skillet over medium heat. Add plantain slices and fry for 3-4 minutes per side until golden and caramelized. Drain on paper towels.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Braised Pork Shoulder with Fried Plantains take to make?
Total time is about 160 minutes (20 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sofrito-Braised Pork Shoulder with Fried Plantains?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Sofrito-Braised Pork Shoulder with Fried Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sofrito-Braised Pork Shoulder with Fried Plantains for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sofrito-Braised Pork Shoulder with Fried Plantains?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
